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Scallop and Winter Melon Miso Soup

Savory scallops and mild winter melon (togan) in this miso soup are relaxing.

Ingredients (4 servings)

Fresh scallops 4
Togan 80 g
Yaki-fu (Grilled wheat gluten cakes) 8
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Aka (Red) miso

Our product used in this recipe

Aka (Red) miso

(Red Dashi-added Miso)


  1. Cut the scallops into halves. Peel the togan and cut into 1-cm cubes.
  2. Place the ingredients of 1 in the dashi stock and boil until tender. After the ingredient are cooked, add the yaki-fu.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

Although the winter melon has “winter” in its name, its season is actually summer. It was named so because it could be stored for a long period.

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